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Preparation

Sort through lentils and discard any pebbles or chaff. Place sorted lentils in a fine mesh strainer and rinse with cold running water, drain.
Heat the oil in a large heavy-bottom 5-quart saucepan or dutch oven over medium-high heat, and saute onion until golden brown, about 5 minutes.
Add the cumin seeds, cardamom, and garlic to the pan and stir until fragrant, about 2 minutes.
Add the broth, tomatoes, lentils, cilantro, ginger, jalapeno, turmeric, and salt.
Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until the lentils become soft and are falling apart, about 15 minutes.
Serve over cooked brown rice.